Gluten-Free Foods Take Top Prizes at2009 AACC International Product Development Competition

St. Paul, Minn. (October 6, 2009) – Ice-cream worthy gluten-free waffle cones and a new pea-based pancake-like breakfast item were the top winners at the ninth annual AACC International Student Product Development competition, held during the 2009 AACC International Annual Meeting, September 13-16 in Baltimore, MD, U.S.A.

These innovative products were chosen from thirteen teams that applied to develop a new, original food product consisting of one cereal product as the main ingredient. Each team prepared a report discussing product description, target market, and processing/packaging procedures. Five were selected to present their products to the judges at the AACC Intl. annual meeting. Each finalist team created a poster describing formulation, shelf life, marketing aspects, processing, packaging, and other relevant information regarding their products. Teams delivered a 10-minute oral presentation for the judges and provided servings of the product at a tasting session.

Team “Fun Flavored Waffle Cones” from Kansas State University took the first place prize of $2,550. Team members Melissa Daniel and Angela Dodd developed waffle cones made with brown rice flour as an alternative to the conventionally-used wheat flours. The gluten-free waffle cones would be available in an assortment of flavors, including chocolate, cinnamon, strawberry, and vanilla.

“Crêpe Ups, A New Pea-based Pancake-like Breakfast” took second place and a prize of $1,000. The University of University of Manitoba team, with members Rena Tanaka, Shangleigh Thomson, Huiqin Wang and Chenxin Zhao, created pancake-like, filled frozen breakfast rolls which are ready to serve after microwaving. High in fiber and protein, low in fat, gluten-free Crêpe Ups were designed to satisfy health conscience consumers with a busy morning schedule. Two crepe fillings were developed: “Hearty Ham, Cheese and Spinach” and “Homestyle Apple Delight.”

The third place of $850 went to team “Dietary fiber fortified instant noodles” from South Dakota State University. Julie Darly used phosphorylated cross-linked resistant starch to create a fortified formulation for Asian noodles. Wheat flour was substituted with phosphorylated cross-linked resistant wheat starch and vital gluten. The instant noodles would be oven-dried to make a healthier product.

Teams “TruCous, Gluten-Free Couscous” from Texas A&M, and “Burger Bites” from University of Arkansas also competed in the competition. Each finalist team received a $300 travel award.